Cream of Butternut Squash Soup with Mixed Beans and Homemade Wholemeal Soda Bread
Ingredients
- 1 butternut squash, cubed (with skin on)
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 vegetable stock cube
- 900ml boiled water
- Pink/sea salt and pepper, to taste
- 1/2 tsp cinnamon
- 3 tbsp nutritional yeast
- 1/2 cup dairy-free cream
- Mixed beans or chickpeas (optional)
Preparation
Chop the butternut squash, onion, and garlic.
Heat 1 tbsp of olive oil in a large pan. Add the chopped vegetables and gently fry for 5 minutes to slightly soften.
Mix the vegetable stock cube into the boiled water and add it to the pan. Season with salt and pepper.
Bring the mixture to a boil and then lower the heat. Simmer gently for 15 minutes, stirring occasionally.
Add the nutritional yeast to the soup.
Remove the pan from the heat and carefully blend the soup (use caution if pouring into a blender).
Return the blended soup to the heat and add the dairy-free cream, cinnamon, and mixed beans or chickpeas if using.
Simmer the soup for another 10 minutes, stirring every few minutes.
Serve the creamy butternut squash soup with fresh bread.